For Cream puff crust:
8 tbsp margarine , or butter
1 cup flour
1 cup water
4 eggs
For Filling:
7 oz instant pudding, (chocolate is my favorite)
8 oz cream cheese, softened
3 ½ cups milk
8 oz whipped topping, defrosted
Chocolate syrup
Cream puff crust:
Bring margarine and water to boil.
Remove from heat.
Blend in flour, beating into a ball.
Add eggs one at a time and beat well.
Spread mixture into a greased 9X13-inch pan.
Bake at 400 degrees F for 40 minutes.
Cool completely.
Filling:
Mix pudding, milk, and cream cheese together.
Spread over cooled crust.
Top with whipped topping.
Drizzle chocolate syrup over the top.
Refrigerate at least one hour before serving.
Keep refrigerated.
Remember to plan ahead due to the cooling after baking the crust and refrigerating before serving.
Sugar: 66g
:
Calcium: 375mg
Calories: 1017kcal
Carbohydrates: 97g
Cholesterol: 249mg
Fat: 61g
Fiber: 1g
Iron: 3mg
Potassium: 533mg
Protein: 21g
Saturated Fat: 27g
Sodium: 960mg
Vitamin A: 2388IU
